My favorites – parsnips and Parmesan cheese in this special occasion vegetable dish. It can be made in advance and refrigerated before baking.

Carrot and Parsnip Gratin

Joan Donogh
Tasty root vegetable combo.
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Course Side Dish
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 pound carrots
  • 1 pound parsnips
  • 2 tablespoons flour
  • 1 cup grated Parmesan cheese
  • 1/4 cup butter
  • 1/4 cup flour second amount
  • 2 cups milk
  • 1/2 cup whipping cream
  • 2 eggs

Instructions
 

  • Preheat oven to 350 degrees F.
  • Peel and grate carrots and parsnips - using the food processor is easiest. Place in a large bowl.
  • Combine 2 tablespoons flour with 1/2 cup Parmesan cheese. Stir into the vegetables.
  • Melt butter in a medium saucepan. Stir in 1/4 cup flour and cook for 2 minutes stirring constantly. Gradually stir in milk and continue to heat and stir until it starts to bubble. Remove from heat.
  • In a small bowl beat eggs with whipping cream and seasonings. Gradually stir into hot milk mixture. Stir for 1 minute.
  • Pour milk mixture over vegetables and stir well to combine.
  • Pour into a buttered 9 by 13 inch baking dish. Sprinkle with remaining Parmesan cheese.
  • Bake, uncovered, for about 1 hour, until golden and bubbly.

 

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